scholarly journals PENGARUH BRAND IMAGE DAN PACKAGING GETUK SINGKONG TERHADAP MINAT GENERASI MUDA MENGKONSUMSI MAKANAN TRADISIONAL DI JABODETABEK

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Tri Djoko Sulistiyo ◽  
Christofos Kevin
Keyword(s):  
Research Methodology ◽  
Fast Food ◽  
Brand Image ◽  
Tourism Industry ◽  
Young Generation ◽  
Traditional Food ◽  
Traditional Foods

<p align="center"><strong><em>ABSTRACT</em></strong></p><p><em>Tourism Industry nowadays is developing rapidly, this must be supported by the development in the field of traditional culinary industry. But in fact, today’s traditional culinary has begun to be forgotten and replaced by fast food or modern food. This research was aimed to analyzed the influence brand image, packaging, brand image and packaging of getuk singkong to the interest of consuming traditional food of young generation. The research methodology that will be used is quantitative. This study use the student of Trisakti School of Tourism for respondents. From the result of this research, it can be concluded that Brand Image getuk singkong will increase by 0,496, Packaging getuk singkong variable will increase by 0,399, and this also supported by the ability of Brand Image and Packaging getuk singkong variables of 65,8% to influence the interest of young generation to consume traditional foods. Based on the result of this study is also suggested to the business influencer to pay more attention to all aspects that exist within the existing product and several factors that can improve the quality of existing product.</em></p><p><strong><em>Keywords</em></strong><em>: Brand Image, Packaging, Interest of Consuming Traditional Food, Young Generation, Getuk Singkong</em></p><p align="center"><strong>ABSTRAK</strong></p><p>Perkembangan industri pariwisata saat ini sangatlah pesat, hal ini juga harus didukung dengan adanya perkembangan di bidang industri kuliner khususnya kuliner tradisional. Namun pada kenyataannya, saat ini kuliner tradisional sudah mulai terlupakan dan tergantikan oleh makanan cepat saji atau makanan modern. Penelitian ini bertujuan menganalisis pengaruh<em> brand image, packaging, serta brand image </em>dan <em>packaging</em> terhadap minat mengkonsumsi makanan tradisional generasi muda. Adapun metode penelitian yang akan digunakan adalah kuantitatif. Penelitian ini menggunakan responden adalah mahasiswa dan mahasiswi Sekolah Tinggi Pariwisata Trisakti. Dari hasil penelitian ini dapat disimpulkan bahwa <em>brand image </em>dan <em>packaging</em> getuk singkong mempengaruhi minat generasi muda mengkonsumsi makanan tradisional, dimana pada setiap kenaikan satu satuan maka variabel <em>Brand Image</em> getuk singkong<em> </em>akan meningkat sebesar 0,496 dan variabel <em>Packaging</em> getuk singkong<em> </em>akan meningkat sebesar 0,399. Dan hal ini juga didukung kemampuan variabel <em>Brand Image </em>dan <em>Packaging</em> getuk singkong<em> </em>sebesar 65,8% untuk mempengaruhi variabel minat generasi muda mengkonsumsi makanan tradisional. Berdasarkan hasil dari penelitian ini juga disarankan kepada pelaku bisnis untuk dapat memperhatikan segala aspek yang ada didalam produk yang ada serta beberapa faktor yang dapat meningkatkan kualitas produk yang ada.</p><p><strong>Kata kunci</strong>: <em>Brand Image, Packaging, </em>Minat Mengkonsumsi Makanan Tradisional, Generasi Muda, Getuk Singkong</p>

scholarly journals Pemberdayaan Masyarakat Desa dengan Usaha Kuliner Tradisional pada Kelompok Boga Ganesha Kabupaten Buleleng

2017 ◽  
pp. 387
Author(s):  
MADE SUDANA ◽  
I GEDE SETIAWAN ADI PUTRA ◽  
NYOMAN PARINING
Keyword(s):  
Food Processing ◽  
Fast Food ◽  
Community Empowerment ◽  
Traditional Food ◽  
Traditional Foods ◽  
Village Community ◽  
The People ◽  
The Family ◽  
The Village

The Village Community Empowerment With Traditional Culinary Business in the Group of Boga Ganesha Buleleng The development of fast food must be balanced with the consumption of traditional foods because fast food is allegedly to be a risk factor for the emergence of various diseases. This study aimed to analyze the behavior of IbIKK group of Boga Ganesha. The choice of location of the research was determined purposively with the consideration that the Boga Ganesha is one of the groups to empower the people with the traditional culinary efforts. The method used in collecting the data in this study was interviews with questionnaire instruments. Based on the research results, the potential of the IbIKK of Boga Ganesha is a kosher, hygienic and healthy traditional food processing. Behavior that was demonstrated by the members can be classified into an excellent category (4,6). The achievement of the implementation of the empowerment program that is included in the category of successful (4,2). Empowerment of program aimed to improve the quality of human resources. In this regard, members of the group should implement their skills so that they can open up business opportunities in order to improve the economy of the family. To support this, the facilitator should use the appropriate method so that all participants can obtain information equally.

Assessment of food heritage to improve virtuous cycles

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Fahimeh Khatami ◽  
Enrico Sorano ◽  
Marco Bechis
Keyword(s):  
Local Food ◽  
Methodological Approach ◽  
Western Country ◽  
Tourism Industry ◽  
Local Foods ◽  
Food Services ◽  
Traditional Foods ◽  
Content Type ◽  
New Perspective

PurposeThe purpose of this paper is to contribute the advancement of knowledge on food heritage and indigenous entrepreneurship in a non-Western country, specifically in the Persian gardens as the touristic destination for increasing the tourism and food businesses in Iran.Design/methodology/approachThe methodological approach adopted is based on qualitative and quantitative approaches to compare two representative gardens named as Bagh-Chehel-Sotoun and Bagh-Fin, as famous examples of a Persian garden in Iran. The methods supported the research to explain the lack of strategies for improving virtuous cycles in Persian gardens despite their potentials as the main places to attract many tourists.FindingsRegarding local food and the quality of servicing, most of the visitors and tourists (85–90%) had interest to test local and traditional foods around both gardens, but they had no sufficient awareness of Iranian traditional foods. According to the tourists’ interests, the authors concluded the lack of servicing and facilities to present and introduce local and traditional food for tourists.Research limitations/implicationsDespite the limitation of local food services and lack of awareness of tourists about local foods, the implication of the study offers possible avenues to promote local food business.Practical implicationsThe results could be useful for cultural heritage and tourism organizations and for investors in the economic sector due to more exploitation of the tourism industry.Originality/valueThe paper is the first work evaluating the Persian garden with a new perspective of local foods in Iran.

scholarly journals PENGEMBANGAN KULINER LOKAL SEBAGAI DAYA TARIK WISATA DI DILI, TIMOR LESTE

2016 ◽  
Author(s):  
Elizabeth Barreto Araujo
Keyword(s):  
Food Processing ◽  
Tourism Industry ◽  
Traditional Food ◽  
Resource Quality ◽  
Culinary Tourism ◽  
Timor Leste ◽  
Swot Matrix ◽  
The Government ◽  
Restaurant Owners

The development of tourism industry can provide opportunities for tourism products including culinary in Dili, Timor-Leste. This article aims to identify types of traditional foods, measure the perception of tourists on traditional food and formulate program to develop traditional food as culinary tourism. Data collection for this article used direct field observation, interviews and documentation study, while data analysis used SWOT matrix. The results of this article revealed that in Dili there were several types of traditional food such as Saboko, Tukir, Kulu tunu or Kulu Gisa could be developed as culinary tourism. In regard to tourist perception on traditional food processing while good on quality of traditional food, food cleanliness and quality of restaurant service. Several programs conducted by the government to develop traditional food are human resource quality improvement, creating market for traditional food, identification of potential local products in each district and assessment of traditional foods.The restaurant owners also develop several programs such as menu adjustment, creativity in traditional food processing, and promotion.

scholarly journals Preliminary Study in Developing Traditional Street Foods as Nutrition Education Media for Indonesia Youth

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Cica Yulia ◽  
Elis Endang Nikamawati ◽  
Isma Widiaty
Keyword(s):  
Nutrition Education ◽  
Junior High School ◽  
Fast Food ◽  
Great Influence ◽  
Smart Phone ◽  
Sampling Technique ◽  
Young Generation ◽  
Traditional Foods ◽  
Cross Sectional ◽  
Preliminary Study

The unceasing globalization has a great influence on the lifestyle of the young generation of Indonesia, including habit to consumed fast food. Many research proved, fast food was not good for health. Habit of eating fast food in Indonesia increased from day to day, especially in the adolescent. This is very dangerous because not only bad for health, but also threat our culture. In general, the aim of this study was to conduct a preliminary study in order to develop traditional foods as a nutrition education media for adolescent. The study de-sign was cross sectional, the respondents were students in junior high school in Bandung. Sampling Technique done by purposive. There were 85 respondents. The results showed that the respondents' knowledge about traditional street food from Sundanese are divided into three categories. 40% had a good knowledge, 34% had fair knowledge and 26% had a poor knowledge. Perceptions of respondents about the importance of having knowledge about traditional foods is 41.2% consider it important. Perceptions of the media information that can be used to educate traditional food are posters in schools (37.65%), brochures (4.71%), computer programs (34.14%) and program /application in smart phone (23.53%).

scholarly journals Documentation of the traditional Alas food in Southeast Aceh district, Indonesia

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Imam Hadi Sutrisno ◽  
Adi Bejo Suwardi ◽  
Zidni Ilman Navia ◽  
Baihaqi Baihaqi ◽  
Muhammad Arif Fadhilah
Keyword(s):  
Plant Species ◽  
Fast Food ◽  
Food Composition ◽  
Consumption Patterns ◽  
The Other ◽  
Traditional Food ◽  
Traditional Foods ◽  
Preparation Methods ◽  
Food Ingredients ◽  
Health Related

Abstract. Sutrisno IH, Suwardi AB, Navia ZI, Baihaqi, Fadhilah MA. 2021. Documentation of the traditional Alas food in Southeast Aceh District, Indonesia. Biodiversitas 22: 3243-3249. The indigenous and traditional foods of the Alas tribe have a long history and unique traditions that have been passed down for thousands of years. Unfortunately, food tradition is strongly intertwined with the health-related and therapeutic reasoning of food ingredients and preparation methods. However, changes in people's consumption patterns, which prefer fast food, lead to a decline in local knowledge of traditional foods, particularly among the younger generation. Therefore, the aim of this study was to document the traditional Alas food in Southeast Aceh District, Indonesia. The study was conducted in eight subdistricts of Southeast Aceh, Indonesia, namely Lawe Alas, Babul Rahmah, Tanoh Alas, Babussalam, Darul Hasanah, Lawe Bulan, Lawe Sumur, and Bambel subdistricts. The study enlisted 80 respondents (10 from each district) who were chosen at random. The interview was conducted using a questionnaire that covered the respondents' backgrounds, traditional food names, food composition, mode of preparation, and uses. A total of 16 traditional Alas foods were documented, including six types of traditional cuisine and 10 types of traditional snacks. All respondents recognized Manuk Labakh, Ikan Pacik Kule, Puket Megaukh, and Buah Khum Khum as traditional Alas foods. On the other hand, less than 25% of respondents were familiar with some other traditional Alas foods, such as Menekem. The Alas tribe has a great system in place for passing down traditional knowledge from generation to generation. A total of 24 plant species consisting of 21 genera and 14 families was used as traditional Alas food. The Alas tribe prepares a variety of foods from various plant species to maintain their health and contribute to conservation efforts.

scholarly journals Pengaruh Modifikasi Tahu Gejrot dengan Tambahan Isi terhadap Minat Masyarakat

2019 ◽  
Author(s):  
Jasmine veldina
Keyword(s):  
Shelf Life ◽  
Public Interest ◽  
Fast Food ◽  
Traditional Food ◽  
Mozzarella Cheese ◽  
Assessment Data ◽  
Traditional Foods ◽  
Minced Meat ◽  
Rule Out

As a country consisting of various tribes, races and cultures, Indonesia has a variety of traditional foods in each region. The traditional food of each region in Indonesia has its own peculiarities. But did not rule out the existence of traditional foods will disappear. This can be caused by traditional food being inferior to modern food in variety, shelf life, and attractive appearance. Therefore, innovation is needed on traditional foods so that they are no less attractive than modern foods such as fast food. One of the efforts made is by modifying the contents of gejrot tofu with minced meat, eggs, sausages, mozzarella cheese. From the research that has been done, obtained the highest assessment data on the filling of mozzarella cheese so that it can be concluded that mozzarella cheese gets the most public interest.

scholarly journals The Malay Traditional Food Preparation

2017 ◽  
Vol 2 (7) ◽  
pp. 39
Author(s):  
Mohd Shazali Md. Sharif ◽  
Norazmir Md Nor ◽  
Salehuddin Mohd Zahari ◽  
Mohammad Halim Jeinie
Keyword(s):  
Publishing House ◽  
Food Preparation ◽  
Young Generation ◽  
Traditional Food ◽  
Food Technology ◽  
Traditional Foods ◽  
Cooking Skills ◽  
Food Knowledge ◽  
International Publishing ◽  
Open Access Article

Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.Keywords: food knowledge, cooking skills, traditional foods, social interactions.eISSN 2398-4279© 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 312
Author(s):  
Wagiati Wagiati
Keyword(s):  
Qualitative Method ◽  
Language Shift ◽  
Traditional Food ◽  
Traditional Foods ◽  
Internal Factors ◽  
Language Retention ◽  
Data Source ◽  
Linguistic Innovation ◽  
Lexical Innovation ◽  
Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

PENGARUH CITRA MEREK DAN KUALITAS BENIH TERHADAP KEPUTUSAN PEMBELIAN PADA PT.PRABU ARGO MANDIRI (Studi Kasus Penjualan Benih Tomat Merk Maya di Purwkarta)

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Ahmad Iskandar
Keyword(s):  
Product Quality ◽  
Brand Image ◽  
Hypothesis Test ◽  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Coefficient Of Determination ◽  
Decision Variable ◽  
Purchasing Decisions ◽  
Business World

In the era of globalization, the competition in the business world becomes very tight. Companies vying to be able to continue to compete and survive in the business world. Each consumer must have had the expectation that the products they buy are able to provide satisfaction for them to be making purchasing decisions. Consumer purchasing decisions of companies to seeds virtual brand still low due to the brand image and quality of seeds that are still unsatisfactory.This study aims to determine the responses of respondents regarding brand image, product quality, purchasing decisions and how big an impact on the brand image itself against purchase decisions on the PT. Prabu Argo Mandiri Bandung and how much influence the quality of products on the purchase decision.The method by which the samples is Simple Random Sampling consists of 80 respondents. The method of analysis in this research using descriptive analysis and verification which is composed of multiple linear regression analysis. Product moment correlation analysis, and the coefficient of determination used to measure the level of influence of brand image and product quality on purchasing decisions.The results based on descriptive analysis of brand image variable is in good enough category, variable quality of the product is in the unfavorable category, and the purchase decision variable is in the unfavorable category. The results based on correlation test showed that the brand image is partially significant effect on purchasing decisions by 68% and the product quality is partially significant effect on purchasing decisions by 13%. Hypothesis test results suggested that the increased purchasing decisions partially and simultaneously influence through brand image and product quality.

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